Slow Cooker Cranberry Beef Brisket
Tender and flavorful beef brisket slow-cooked to perfection in a tasty cranberry sauce.
Servings: 6
Ingredients
- 3 pounds Beef Brisket have your butcher cut the fat cap off of the beef brisket
- 14 ounces Cranberry Sauce one can
- 1 Cup Bone Broth or any broth
- 3 tablespoons Tomato Paste
- Kosher salt and ground pepper to taste
Instructions
- Using a sharp knife, carefully trim off any excess or loose pieces of meat. Generously rub the 3 pounds Beef Brisket with Kosher salt and ground pepper.
- Place the brisket into the bottom of the cooker. In a small bowl, combine half the 14 ounces Cranberry Sauce, 1 Cup Bone Broth, and 3 tablespoons Tomato Paste . Pour this mixture over the brisket.
- Cover and cook on low for 8-10 hours until fork-tender so that it falls apart.
- Once finished cooking, remove the beef from the pot and use two forks to pull it apart.
- Add the pulled beef back to the cooking liquid, along with the remaining cranberry sauce, and mix well to combine.
Notes
- If needed, refrigerate the beef for up to 3 days. Reheat it just before serving and enjoy!
- You may freeze for up to 3 months.
- Instead of bone broth, use any other broth you have on hand.
- You can use homemade cranberry sauce instead of store-bought.
Nutrition
Calories: 463kcal | Carbohydrates: 27g | Protein: 49g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 276mg | Potassium: 847mg | Fiber: 1g | Sugar: 26g | Vitamin A: 150IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 5mg